Statistical modelling of the soaking kinetics of corn and soybean cultivars

• Autor(a) principal: Miranda, Lorena Brito
• Data de Publicação: 2019
• Outros Autores: Moura, Bruna Araújo de, Martins, Glêndara Aparecida de Souza, Coelho, Ana Flávia Santos, Silva, Warley Gramacho da
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Acta scientiarum. Technology (Online)
• Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/41803
• topic: Zea mays; Glycine max; water absorption; canned; models adjustments.; Ciência e tecnologia de Alimentos; Zea mays; Glycine max; Water absorption; Caneed; Models adjustments.; Ciência e Tecnologia de Alimentos

Consumption of cereals and legumes often requires that seeds are first hydrated to facilitate operations such as canning or cooking in order to decrease cooking time and increase the leaching of materials. This research aimed at evaluating the effect of temperature and time on soaking kinetics of corn and soybean cultivars, and apply different statistical models to describe the process. Hydration experiments were performed in temperatures of 25, 35, 45, 55 and 65ºC. Studies on immersion in water showed that the absorption rate was greater during initial phase of immersion and at higher temperatures. Peleg, Weibull and First-order kinetics models obtained the best fits to the experimental data. Weibull model is the one that best describes the soaking kinetics of corn and soybean in the investigated temperatures.